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Tribal Moon Cacao Rice Pudding

Champorado is a traditional Filipino dish that is often enjoyed as a sweet breakfast or dessert. It is a chocolate rice porridge that gets its rich flavor from the use of cacao.

Ingredients

½ cup Tribal Moon Cacao powder
4 cups water
1 cup glutinous/sticky rice
½ cup sugar – add more if needed
1 ½ cup evaporated milk

Instructions

In a pot over high heat, bring 3 cups of water to boil. Add the glutinous rice and let it cook for 5 minutes, stirring from time to time.
Dissolve Tribal Moon Cacao powder in 1 cup warm water. Make sure all lumps are gone. Pour cacao mixture into the pot of rice and continue cooking until it gets thicker. Turn heat to medium-low. Add the sugar and stir occasionally to prevent rice from sticking at the bottom of the pot. Add more water if it gets too thick and the rice is not yet done.
Remove from heat once the glutinous rice is done and the desired consistency is achieved. Note, however, that the glutinous rice will continue to expand and absorb the liquid even after cooking.
Serve rice pudding in a bowl and add some evaporated milk on top.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
Have fun